Hush puppies 2

40 servings

Ingredients

Quantity Ingredient
2 cups All-purpose Southern flour (Martha White or White Lily brand)
1½ cup Yellow or white cornmeal
3 tablespoons Sugar
1 teaspoon Baking powder
1 teaspoon Salt
½ cup Fine-minced onions
1⅓ cup Milk
1 cup Water
⅓ cup Vegetable oil plus more for frying
1 large Egg, beaten

Directions

Appeared in Sun-Sentinel July 6, 1995 In large mixing bowl, sift together flour, cornmeal, sugar, baking powder and salt. Add onions, milk, water, oil and egg; stir just long enough to blend ingredients.

In deep-fat fryer or deep cast-iron skillet, heat about 2-½ inches oil over medium-high heat to 375 degrees. Drop batter by the tablespoonful into fat, making sure you do not crowd pan. (This will have to be done in batches.) Fry hush puppies 4 minutes or until golden brown and cooked through. Drain briefly on paper towels and serve immediately while they are very hot. Makes about 40 hush puppies.

Per hush puppy: 65 calories, 1 gram protein, 2 grams fat, 9 grams carbohydrates, 6 milligrams cholesterol, 82 milligrams sodium, 34 percent calories from fat.

Recipe from My Mother's Southern Kitchen (Macmillan, 1994) by James Villas with Martha Pearl Villas

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